ALIMENTARI FOOD PROCESS

Meat
and meat products are
often contaminated with bacterial and parasitic. It is really
important to buy certificated raw materials and follow all hygienic
procedures.

Raw
red meat can harbour a range of dangerous
organisms - including Escherichia coli, Salmonella and Campylobacter
- which can cause poisoning if not stored or prepared properly.

Poultry
is often contaminated by Escherichia
coli and Salmonella s.p.p.; if surfaces and devices are not properly
cleaned and disinfected bacteria can be transmitted to other foods.

Meat
can be contaminated with Staphilococcus aureus also by people
infected.

Cross
contamination can be a problem in retail outlets: the meat goes into
the shop unwrapped and is chopped up and stored beside ready-to-eat
food. If the hygiene standards are not right then there can be
contamination.

The
baking process eliminates
the risk of microbial populations present in flour; however, to
maintain acceptable levels in the flour during the milling process,
other contributing factors prior to milling must be evaluated for
their effectiveness in reducing counts.

Vegetative
bacteria, including pathogens, moulds and viruses, are readily
destroyed during baking, but post-baking contamination from air,
equipment and handlers can occur. A freshly baked product is
essentially sterile but certain spore-forming bacteria can survive
the baking process and can grow to levels of concern if packing and
storage conditions favour growth.

Many
ingredients other than flour pose a greater microbiological risk in
the bakery. Ingredients containing meat, egg or dairy products such
as fresh and synthetic creams, custards and icings are the most
likely sources of serious food safety hazards. Other ingredients
added after baking, such as spices, nuts and fruit toppings or
fillings, may also be a potential source of contamination.

At
the bakery, control measures will include proper flour storage, good
manufacturing practices (GMP), process control (e.g. proper cooling
prior to packaging ) and the use of antimycotics.

Post-baking
contamination can be controlled with proper GMP (e.g. sanitation,
employee training). Industrial bakeries are well equipped to minimize
risks, while there may be greater potential for hazards in smaller
bakeries.

A
restaurant operator can buy the best equipment, fixtures and services
of a great designer but without an adequately managed sanitation
program, a poor outcome could result. Training of all staff members
is the most important job of restaurant managers and owners. Staff
must be aware of cross-contamination, temperature danger zones, the
correct cooling processes for products, day dots, sanitizing process,
and documentation.

Staff
should all be aware of the dangers in using utensils from product to
product without implementing the sanitizing step. All equipment must
be properly sanitized by either temperature or chemical methodology
prior to reuse, and staff must be trained to use the proper tools
without shortcuts.

Food
products must be correctly managed to avoid extended time in the food
temperature danger zone from 6° to 50°C. Therefore,
when
cooling sauces or liquids, they must be plunged in an ice bath and
regularly stirred to quickly fall in the correct temperature.

With the Italian Decree Legislative n. 155/97, our
country has recepito 93/43
Directives Communitarian the EEC and 96/3 the EEC, concerning the
hygiene of the alimentary products.

It is to Food Safety
methodology that relies on the identification of Critical Control
Points (CCP's) in food production and preparation processes. Closely
monitored CCPs will ensure that food is safe for human consumption.

The
norm is involved all the alimentary, public and private enterprises
comprised those not to fine of lucro, that slaughtering, mungitura,
preparation, transformation, fabrication, confezionamento, warehouse,
transport, distribution, manipulation, sale, supply and
somministrazione operate along all the alimentary row (). Such measures
of hygiene serve to contrast effectively the infectious risk deriving
from alimony contaminate from chemical, physical and microbiological
agents (also from part of bugs and roditori to you). The hygienic
quality of the alimony must be assured directly from the enterprises by
means of written up Plans of Self-control following the methodology
indicated from norm Italian 155/97, that is through the application of
system
H.A.C.C.P. (the acronym of Hazard Analisys Critical Control Point, that
is Risk analysis and Critical Points of Control)

In the within of the norms on the alimony, KIMICONTROL through its
professionals, carries out the following services:

·
Inspecting Verifications (auditing) near the companies, by means of
monitoring of the premises, equipments, products and cycles of
production and compilation of check list business
· Attendance and
elaboration of the “Plan of Self-control” according
to system
H.A.C.C.P. (Italian D.Lgs. 155/97 and successive modifications)
· Periodic Review of the corrected application of the
self-control plan
· Planning of the operating procedures of sanificazione,
disinfestazione and derattizzazione.
· Microbiological Analyses of alimony, superficial and water
(executed from a Certifyd Laboratory).
·
Organization of course of formation and training for operating foods,
held from Teacher enrolled to White professional national and the
European
· Disinfection acclimatizes them
· Monitorings

The
flesh of a healthy fish is sterile but it isn't long after it dies
that bacteria begin to attack it. These can come from a number of
different sources. There are always some on the skin and in the
slime, sometimes in large numbers. Mud on the sea floor, too, is
heavily loaded with them; fish in the trawl, which is dragged over
the sea floor, are liable to get some of this mud on them and, even
if they are well washed, some bacteria will remain.

Fish
and shellfish are an important part of a healthy diet. However, some
fish contain chemicals that can be harmful for the public health.
Eating fish with chemicals does not make people sick right away.
Health problems associated with increased exposure to DDTs and PCBs
include cancer, liver disease and effects on the immune and endocrine
systems. Mercury can affect the nervous system.

When
certain fish, especially scombroid fish, start to decompose,
histamine is formed.
Histamine may trigger severe allergic reactions when consumed in high
doses. . Toxic amounts of histamine can form before a fish smells or
tastes bad.

In the past few years many bars have widened their
activity somministrando warm plates.
Many of these are precooked or prepare to you from companies of
catering.
Therefore,
a not suitable temperature of transport, conservation or heating favors
the proliferation of pathogenic microorganisms.
Moreover, the danger
of the crossed contamination can be taken place when the bacteria
propagano from raw alimony to that ready for the consumption (cheese,
the insalata one, i sandwiches, etc) through tools and not sanificati
plans of job.

The products of pastry shop and gelateria
demand a particular attention
are in the choice and conservation of the raw materials, is in the
management and conservation of the semifinished ones and the finished
products.
The conservation of the products semifinished or ended to
a not suitable temperature and the contamination crossed caused from
various alimony or superficial tools and contaminate, can cause
infections to you like: